Very Cherry Nut Bread

2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/4 cups milk
3 tbsp. cooking oil
1/2 tsp. almond extract
1 cup maraschino cherries (10-oz. jar), well drained, coarsely chopped
2/3 cup almonds, chopped

Lightly grease a 9x5x3-in. loaf pan and set aside.

In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.

In small bowl, stir together egg, milk, cooking oil and almond extract 'til well combined.

Add egg mixture to dry mixture all at once. Stir 'til just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.

Bake in a 350�F. oven 1 hour or 'til a wooden toothpick inserted near center comes out clean.

Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack.

Wrap and store overnight before slicing.

Makes 1 loaf (16 servings).

NOTES: Maraschino cherries and almonds fill this quick bread loaf with color and flavor. It's a favorite from the National Cherry Festival cookbook. Source: Midwest Living Magazine